30 Minute Homemade Fresh Mozzarella Cheese

Introduction

Making fresh mozzarella cheese at home is easier than you might think. With just four main ingredients and about 30 minutes of your time, you can create delicious, creamy mozzarella perfect for caprese salads, pizza, or enjoying on its own. This tutorial will guide you through the simple steps to achieve homemade mozzarella.

Step 1: Gather Your Ingredients

Before you start, make sure you have all the necessary ingredients:

• 1 gallon (3.7l) whole milk (preferably NOT ultra-pasteurized)
• 1.5 teaspoons (8g) citric acid
• 1 cup (250ml) water
• 1/2 teaspoon (3g) liquid rennet
• 1/4 cup (60ml) water (for rennet)
• 1 tablespoon (8g) kosher salt

Practical Tips

• Ensure the milk is not ultra-pasteurized, as it affects the curd formation.
• Measure ingredients accurately for the best results.

Step 2: Prepare the Rennet Mixture

1. In a small bowl, combine the 1/4 cup (60ml) of water with 1/2 teaspoon (3g) of liquid rennet.
2. Stir gently and let it sit for about 5-10 minutes to activate.

Common Pitfalls to Avoid

• Do not stir the rennet mixture too vigorously, as this can affect its ability to set the curds properly.

Step 3: Heat the Milk

1. In a large pot, pour in the 1 gallon of whole milk.
2. Sprinkle 1.5 teaspoons (8g) of citric acid over the milk.
3. Heat the milk slowly over medium heat, stirring gently until it reaches 190°F (88°C).

Practical Tips

• Use a thermometer to accurately monitor the milk temperature.
• Stir gently to prevent the milk from scorching on the bottom of the pot.

Step 4: Add the Rennet

1. Once the milk reaches 190°F (88°C), remove it from heat.
2. Slowly pour in the rennet mixture while gently stirring for about 30 seconds.
3. Stop stirring and let the milk sit undisturbed for 5-10 minutes until it forms a gel-like consistency.

Common Pitfalls to Avoid

• Allowing the milk to sit too long can lead to over-setting, making it difficult to cut the curds.

Step 5: Cut the Curd

1. After the curd has set, use a long knife to cut it into 1-inch squares.
2. Let it rest for another 5-10 minutes to allow the curds to firm up.

Step 6: Heat the Curds

1. Place the pot back on low heat and gently stir the curds while heating them to 105°F (40°C).
2. Once the curds reach this temperature, remove them from heat.

Practical Tips

• Stir gently to avoid breaking the curds too much.
• Maintain a close watch on the temperature to prevent cooking the curds.

Step 7: Drain the Whey

1. Use a slotted spoon to transfer the curds to a colander lined with cheesecloth.
2. Let the curds drain for 5-10 minutes to remove excess whey.

Step 8: Form the Mozzarella

1. Place the drained curds in a bowl and sprinkle with 1 tablespoon (8g) of kosher salt.
2. Using your hands, knead the curds until they become smooth and elastic. If the curds are too stiff, you can microwave them for 30 seconds to soften.

Practical Tips

• Wear gloves if the curds are too hot to handle.
• Knead until you achieve a stretchy, cohesive texture.

Step 9: Shape and Store

1. Shape the mozzarella into balls or logs, as desired.
2. Store the mozzarella in a bowl of cool water or in an airtight container in the refrigerator.

Conclusion

Congratulations! You’ve successfully made fresh mozzarella cheese at home. Enjoy your mozzarella in salads, sandwiches, or as a delicious snack. With practice, you can perfect your technique and experiment with different flavors and shapes. Happy cheese-making!